Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a large baking dish or line it with parchment paper.
- Prepare the Potatoes:
- In a large bowl, toss the potato wedges with 1 tablespoon of olive oil, garlic powder, paprika, thyme, salt, and pepper.
- Spread the potatoes evenly in the baking dish.
- Season the Chicken:
- Pat the chicken dry with paper towels. Brush the chicken with the remaining olive oil, then sprinkle it with garlic powder, onion powder, paprika, salt, and pepper.
- Arrange the chicken pieces on top of the potatoes in the baking dish.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle Parmesan cheese (if using) over the potatoes, and continue baking uncovered for another 20-25 minutes until the chicken is cooked through (165°F/74°C internal temperature) and the potatoes are tender.
- Add Cheese:
- In the last 5 minutes of baking, sprinkle the shredded mozzarella over the chicken and potatoes. Return to the oven until the cheese is melted and bubbly.
- Garnish and Serve:
- Sprinkle the chopped parsley over the top for a fresh touch.
- Serve hot with a side of green salad or steamed veggies.
This Chicken and Potato Bake is a comforting, one-dish meal that combines tender chicken with perfectly roasted potatoes. The cheesy topping adds an extra layer of indulgence! 🧀✨